From “High Flavor, Low Labor,” by J.M. Hirsch (Ballantine). Serves 4.
Ingredients
2 tablespoons cumin seeds
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns
2 sprigs fresh rosemary, leaves only, finely minced
8 lamb chops
2 tablespoons vegetable or canola oil
Directions
In a small, dry skillet over medium-low heat, combine the cumin seeds, salt and peppercorns. Toast, stirring constantly, until fragrant, about 1 minute. Transfer the spice mix to a mortar and pestle or spice grinder. Pound or grind into a coarse powder.
In a small bowl, combine cumin mixture and minced rosemary.
Use paper towels to pat the lamb chops dry. Rub a bit of the cumin-rosemary mixture over both sides of each chop.
In a large skillet over medium-high, heat the oil. Add the lamb chops and cook until browned on the bottom, 3 to 4 minutes. Flip the meat and cook for another 3 to 4 minutes.
